State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, China.
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing, China.
J Sci Food Agric. 2019 Aug 30;99(11):4993-4999. doi: 10.1002/jsfa.9739. Epub 2019 May 24.
Furan is a potential carcinogen that can be formed in various heat-treated foods, including milk beverages. Studies on the formation and mitigation of furan in milk beverages are rare. In the present study, the effects of ingredients on furan formation and the reduction of furan by sugar alcohols and antioxidants of bamboo leaves (AOB) were investigated in a milk beverage model system.
The results obtained demonstrated that the Maillard reaction is the major pathway for furan formation in a milk beverage model system, and the type of sugar has a great influence on furan formation. High fructose corn syrup (HFCS 55) was more favorable for furan formation than sucrose. Thermal oxidation of ascorbic acid and lipids significantly enhanced furan generation. Xylitol, sorbitol and mannitol inhibited furan formation in model systems by replacing sucrose or HFCS. The maximum inhibition percentage of furan formation was observed when sucrose/HFCS was substituted completely by xylitol and the inhibition rate was 78.28% and 88.64% separately for the sucrose/HFCS-containing system. AOB significantly inhibited furan formation and the inhibition rate reached 32.13% and 28.52% separately for the sucrose/HFCS-containing system.
The present study demonstrates that the use of sugar alcohols and AOB could be a feasible way of reducing furan formation in thermally processed milk beverages. © 2019 Society of Chemical Industry.
糠醛是一种潜在的致癌物质，可存在于各种热处理食品中，包括牛奶饮料。关于牛奶饮料中糠醛的形成和减少的研究很少。在本研究中，在牛奶饮料模型体系中研究了成分对糠醛形成的影响，以及糖醇和竹叶抗氧化剂（AOB）对糠醛的减少作用。
结果表明，美拉德反应是牛奶饮料模型体系中糠醛形成的主要途径，糖的类型对糠醛的形成有很大影响。高果糖玉米糖浆（HFCS55）比蔗糖更有利于糠醛的形成。抗坏血酸和脂质的热氧化显著促进了糠醛的生成。木糖醇、山梨糖醇和甘露醇通过取代蔗糖或 HFCS 抑制了模型系统中的糠醛形成。当完全用木糖醇取代蔗糖/HFCS 时，模型系统中糠醛形成的最大抑制率为 78.28%，而蔗糖/HFCS 体系的抑制率分别为 88.64%。AOB 显著抑制了糠醛的形成，蔗糖/HFCS 体系的抑制率分别为 32.13%和 28.52%。
本研究表明，使用糖醇和 AOB 可能是减少热处理牛奶饮料中糠醛形成的一种可行方法。© 2019 化学工业协会。
